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Rib-eye steaks with wasabi butter

Name: Rib-eye steaks with wasabi butter
Yield: 4
Ingredients: 2 garlic cloves, thinly sliced; 1/4 cup chopped basil leaves; 1/4 cup (60ml) olive oil; 4 beef rib-eye steaks; 125g unsalted butter, softened; 1 tablespoon wasabi paste; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon Dijon mustard; Watercress sprigs and grated fresh horseradish (optional), to serve

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Take your steak up a notch with this wasabi butter.

2 garlic cloves, thinly sliced
1/4 cup chopped basil leaves
1/4 cup (60ml) olive oil
4 beef rib-eye steaks
125g unsalted butter, softened
1 tablespoon wasabi paste
1 tablespoon chopped flat-leaf parsley
1 tablespoon Dijon mustard
Watercress sprigs and grated fresh horseradish (optional), to serve

Method

1.

Combine garlic, basil and oil in a bowl and season. Add the steaks and toss to coat. Refrigerate for 2-3 hours.
2.

Combine the butter, wasabi, parsley and mustard in a bowl. Chill until needed.
3.

Preheat a chargrill or barbecue to high. Cook the steaks for 3 minutes each side for medium-rare, or to your liking. Rest for 2-3 minutes. Divide steaks and watercress among plates, then serve topped with the wasabi butter and horseradish, if desired.